Autumn at Jax Fish House and Oyster Bar


Leaves change, the air becomes crisp, and the temperature of the water starts to get colder. It’s exactly those cold waters that oysters love. These low temperatures contribute to our oysters’ sweet flavor.

We are excited to work with Rappahannock River Oysters (a family-owned company for over 100 years) who is supplying us with their Barcat oysters. Cousins Travis and Ryan Croxton have helped revive the Chesapeake Bay, by developing sustainable farming practices. A portion of their sales of Barcat oysters goes back to the Chesapeake Bay restoration effort.

Some of our other favorites to be making an appearance this season are:

Dungeness crab on the West coast and the most sustainable and my favorite Florida stone crab.

Florida stone crab has been intelligently managed from October 15th through May 15th every year. They are to be harvested only if their claws are at least 2 ¾ inches in size. Only one claw may be harvested and it is against the law to harvest any claws from an egg bearing female crab. Once the claw has been removed the crab is returned to the water and the process of claw regeneration begins.

Mikuni wild harvest supplies us with Pacific Northwest sablefish, steelhead and Columbia River sturgeon, as well as foraged matsutake and chanterelle mushrooms. We are proud to serve Colorado farmed, catfish, striped bass and trout. Munson Farms heirloom pumpkin and Native hill farm’s arugula, kohlrabi, and celery root.